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Greek Nachos

I’m 1/2 greek so when I saw this recipe in Pamela Salzman’s new book Kitchen Matters I had do make it! Crispy pita chips are topped with hummus, tzatziki, feta, kalamata olives, cucumbers and tomatoes. It’s like a super flavorful salad on a chip. I ate half of the platter myself and felt great afterwards, something I can’t say about eating regular nachos or cake…

5 from 2 votes

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Greek Nachos

Prep Time

10 mins

Total Time

10 mins

Servings

8people

Course

Appetizer

Cuisine

Greek

Calories: 220kcal

This light and DELICIOUS recipe is courtesy of Pamela Salzman's book Kitchen Matters. Full of great recipes like this one so I highly recommend you pick it up!

Ingredients

1cupkalamata olivespitted and sliced

1 1/2pintscherry tomatoesdiced

1cucumberlarge

1/2pinttzatziki

1/2pinthummus

8ozfeta cheese

6ozpita chips

Instructions

Arrange half of pita chips on a platter.

Scatter half of the cucumber, tomatoes, feta, and olives on top. make sure every chip has something on it.

Dollop half of the hummus and tzatziki all over the pita chips and vegetables.

Layer the remaining pita chips on top and repeat with the remaining toppings.

Recipe Notes

I made pita chips for this recipe by splitting pita bread with a knife, brushing each side with olive oil and baking at 35oF on a baking sheet for about 20 minutes.